PACIFIC HALIBUT

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PACIFIC HALIBUT

The pacific halibut is the largest of all the flatfish species. Its overall attributes are typical for flatfish, with both eyes on one side (the right side specifically in this case), a mottled brown/green skin color on the "eyed" side, and white skin color on the "blind" side. Like all flatfish, the halibut starts out with an eye on each side of its head in its early developmental stages. Then as the fish grows, the left eye migrates to the right side, the skin colors take on their final colors, and the halibut begins it's bottom-dwelling existence.

Scientific name:

Hippoglossus Stenolepis

Other Names:

Giant Halibut, Barndoor, Hali

Season:

All year round depending on the area

Packaging:

80lbs Wetlock Boxes

Availability:

Year Round

Depth of Catch:

60 to 200 fathoms

Catch Area:

British Columbia, Oregon, Washington, California

How To Store:

Whole fish should be buried in ice with the belly cavity full of ice, since this is where deterioration happens most quickly. Adding ice to the belly slows this enzymatic process.

Range of Shelf Life:

Three to seven days, depending on the quality of handling the fish has received.

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Cuisine Recipe

Recipe 1

Pan Fried Halibut

2 Eight Ounce Halibut Fillets (Skin On)

4 Basil Leaves

1 Teaspoon Rosemary Leaves

2 Sprigs Thyme

2 Tablespoons Butter

4 Tablespoons Olive Oil

¼ Cup Red Wine

¼ Teaspoon Sea Salt

¼ Teaspoon Freshly Ground Pepper

Two to three days beforehand, make the Nobu-style Saikyo Miso marinade and marinate the fish.

Season the halibut with the salt and pepper. Preheat the oven to 450° F. Heat 2 tablespoons of the olive oil in a heavy skillet over a medium high heat. Place the halibut in the pan flesh side down.

Cook for 2 minutes and then turn the fillets over and cook 1 minute more. Place the pan in the preheated oven for 5 minutes. Remove the pan from the oven and place it back over a medium high heat. Add the wine and reduce it until almost all of the wine is gone.

While reducing the sauce be sure to baste the fillet to keep it moist. Add the remaining olive oil, butter, basil, rosemary and thyme and cook for 1 minute. Remove the pan from the heat and let it stand for 1 minute. Place on a serving platter and drizzle the sauce over it and enjoy. Serves 2